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Journal Abstract Search

262 related items for PubMed ID: 11210049

  • 1.
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  • 2. Microbiological, chemical, and sensory characteristics of Swiss cheese manufactured with adjunct Lactobacillus strains using a low cooking temperature.
    Kocaoglu-Vurma NA, Harper WJ, Drake MA, Courtney PD.
    J Dairy Sci; 2008 Aug; 91(8):2947-59. PubMed ID: 18650271
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  • 3. Production of ingredient-type cheddar cheese with accelerated flavor development by addition of enzyme-modified cheese powder.
    Hannon JA, Kilcawley KN, Wilkinson MG, Delahunty CM, Beresford TP.
    J Dairy Sci; 2006 Oct; 89(10):3749-62. PubMed ID: 16960049
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  • 4. Microbiology of Cheddar cheese made with different fat contents using a Lactococcus lactis single-strain starter.
    Broadbent JR, Brighton C, McMahon DJ, Farkye NY, Johnson ME, Steele JL.
    J Dairy Sci; 2013 Jul; 96(7):4212-22. PubMed ID: 23684037
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  • 5. Biodiversity of lactic acid bacteria in Moroccan soft white cheese (Jben).
    Ouadghiri M, Amar M, Vancanneyt M, Swings J.
    FEMS Microbiol Lett; 2005 Oct 15; 251(2):267-71. PubMed ID: 16168579
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  • 6. Phenotypic and PCR-based characterization of the microflora in Norvegia cheese during ripening.
    Østlie HM, Eliassen L, Florvaag A, Skeie S.
    Int J Food Microbiol; 2004 Aug 01; 94(3):287-99. PubMed ID: 15246240
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  • 9. Microbial diversity, dynamics and activity throughout manufacturing and ripening of Castelmagno PDO cheese.
    Dolci P, Alessandria V, Rantsiou K, Bertolino M, Cocolin L.
    Int J Food Microbiol; 2010 Sep 30; 143(1-2):71-5. PubMed ID: 20705353
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  • 11. Nonstarter lactic acid bacteria biofilms and calcium lactate crystals in Cheddar cheese.
    Agarwal S, Sharma K, Swanson BG, Yüksel GU, Clark S.
    J Dairy Sci; 2006 May 30; 89(5):1452-66. PubMed ID: 16606716
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  • 12. Ripening of cheddar cheese with added attenuated adjunct cultures of lactobacilli.
    Madkor SA, Tong PS, El Soda M.
    J Dairy Sci; 2000 Aug 30; 83(8):1684-91. PubMed ID: 10984143
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  • 14. Extension of Tosèla cheese shelf-life using non-starter lactic acid bacteria.
    Settanni L, Franciosi E, Cavazza A, Cocconcelli PS, Poznanski E.
    Food Microbiol; 2011 Aug 30; 28(5):883-90. PubMed ID: 21569930
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  • 15. Characterization of microflora in homemade semi-hard white Zlatar cheese.
    Terzic-Vidojevic A, Vukasinovic M, Veljovic K, Ostojic M, Topisirovic L.
    Int J Food Microbiol; 2007 Feb 28; 114(1):36-42. PubMed ID: 17182146
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  • 16. Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena.
    Martín-Platero AM, Maqueda M, Valdivia E, Purswani J, Martínez-Bueno M.
    Food Microbiol; 2009 May 28; 26(3):294-304. PubMed ID: 19269572
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  • 17. Indigenous raw milk microbiota influences the bacterial development in traditional cheese from an alpine natural park.
    Poznanski E, Cavazza A, Cappa F, Cocconcelli PS.
    Int J Food Microbiol; 2004 Apr 15; 92(2):141-51. PubMed ID: 15109791
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  • 20. Grana Padano cheese whey starters: microbial composition and strain distribution.
    Rossetti L, Fornasari ME, Gatti M, Lazzi C, Neviani E, Giraffa G.
    Int J Food Microbiol; 2008 Sep 30; 127(1-2):168-71. PubMed ID: 18620769
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